Christmas recipes – Peppermint Bark Recipe – Christmas dishes – easy Christmas dessert recipes -how



Christmas recipes – Peppermint Bark Recipe – Christmas dishes – easy christmas dessert recipes – Holiday/Winter Treats – how to – DIY Quick & Easy Christmas Treats – christmas dessert – youtube

Today I’m sharing with you how to make Christmas Peppermint Bark. This is a really easy Christmas recipe that is a great edible gift idea. It doesn’t take long to make and it’s easy to make a large batch!

So if you would like to learn how to make Peppermint Bark then just follow this Peppermint Bark Recipe.

A printable recipe will be linked on my website here
http://tastyrecipeworld.wordpress.com

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Saucepan http://amzn.to/1Nf4YSV
Heat Proof Bowls http://amzn.to/1Nf4Z9x
Tin http://amzn.to/1Nf52lJ
Rolling Pin http://amzn.to/1YwNRQl

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RECIPE

350g | 12.3 oz White Chocolate
200g | 7 oz Dark Chocolate
15ml | 3 Teaspoons Oil
15 Candy Canes

Cut the white chocolate into small pieces. Place into a heat proof bowl and melt over a double boiler. Once the chocolate has completely melted mix in two teaspoons of oil. Mix until the oil and chocolate is well combined. Pour two thirds of the white chocolate into a tin covered with foil. Shake and turn the tin the white chocolate is evenly spread. Place into the fridge to set. While the white chocolate is setting cut the dark chocolate into small pieces. Melt over a double boiler and pour on top of the set white chocolate. Place into the fridge to set. Crush the candy canes by placing them into a plastic bag and use either a rolling pin or something with a flat surface to crush them. Pour the remaining white chocolate over the set dark chocolate and top with the crushed candy canes. Place into the fridge for at least 15 minutes to completely set. Remove the peppermint bark from the tin by pulling up the foil. Cut into small squares. This will last in the fridge for at least 2 weeks.

Serves 20 | Calories 181 | Fat 9g | Protein 2g | Carbs 23g |
Sugar 11g | Sodium 26mg

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MUSIC

Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/…)
Artist: http://incompetech.com/

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– iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order.

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FOLLOW ME

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Email – hggroups1992@gmail.com
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Camera & Lighting Setup Video – http://youtu.be/p0SWv3OKVes
Camera I use – Canon 600D http://bit.ly/CanonSLR600D
Editing – Final Cut Pro

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